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A bowl of non-dairy chicken pot pie soup with biscuits served on the side.
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5 from 1 vote

Chicken Pot Pie Soup (Non-Dairy!)

All the flavors of chicken pot pie, but none of the heavy biscuits or bread on top! This Creamy Chicken Pot Pie Soup is perfect for a cold or rainy day.
Prep Time5 minutes
Cook Time24 minutes
Total Time29 minutes
Course: Dinner, Soup
Cuisine: American
Servings: 2 servings
Calories: 606kcal
Author: Shani W.

Equipment

  • Vegetable Brush
  • Chef's Knife
  • Dutch Oven with lid
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound potatoes
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • ½ teaspoon dried basil
  • 8 ounces frozen peas & carrots
  • 13.5 ounces canned coconut milk
  • 2 teaspoons chicken bouillon
  • 1 - 2 teaspoons hot sauce
  • 6 ounces cooked chicken about 2 cups, shredded

Instructions

  • Heat the vegetable oil on medium heat in a Dutch oven. Meanwhile, wash and chop your potatoes into small cubes.
  • Add potatoes to the pot, and season with adobo seasoning, garlic powder, onion powder, black pepper, and basil.
  • Sauté for about 5 minutes, stirring occasionally.
  • Pour in the frozen peas and carrots and the can of coconut milk.
    Fill the empty can with water, and pour that in as well.
  • Add in the chicken bouillon and hot sauce, then stir until fully incorporated.
  • Taste the soup and adjust any seasonings to your preference.
  • Stir in the cooked, shredded chicken and then turn the heat to low.
  • Cover the pot with a lid and simmer for another 10 minutes.
    Your potatoes should be fork-tender.
  • Serve on its own, or with Cheddar Drop Biscuits. Enjoy!

Notes

Tips & Tricks:
If you want to cook your chicken from raw, there's a few ways to do this! 
  1. Season well, and cook in the Dutch oven before adding the potatoes. Once the chicken is fully cooked, set aside to rest for a few minutes before chopping or shredding.
  2. Air fry until golden brown and fully cooked, then shred.
  3. Bake seasoned chicken in the oven until fully cooked. Let rest, then chop or shred.
 

Nutrition

Calories: 606kcal | Carbohydrates: 59g | Protein: 35g | Fat: 29g | Saturated Fat: 45g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 64mg | Sodium: 273mg | Potassium: 1631mg | Fiber: 14g | Sugar: 4g | Vitamin A: 10819IU | Vitamin C: 61mg | Calcium: 96mg | Iron: 8mg